Lamb Linguine

Meanwhile, heat a large frying pan on high heat (no oil). When hot, add the lamb. Cook until browned, 3-4 mins. Break it up with a spoon as it cooks. Tip: Carefully pour away any excess fat if desired! Sprinkle over the Italian herbs and cook, stirring, for another minute. Meanwhile, trim the courgette then quarter length-ways. Chop width-ways into small pieces.

Add the Worcester sauce (see ingredient list for amount you need) to the lamb and allow to bubble away until evaporated. Stir in the courgette, finely chopped tomatoes, red wine stock paste and a pinch of sugar (if you have some), bring to the boil.

Reduce the heat to medium and simmer until the sauce is thick and tomatoey, 5-6 mins. Tip: Add a splash of pasta water if it gets too thick.

Toss the drained linguine through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine) and cook until piping hot. Taste and season with salt and pepper if needed.